If your baby is starting to eat bread, begin with soft brown or wheat bread without kernels or seeds, in a shape that suits their chewing ability. Premium sourdough or speciality bread is only worth considering once you’ve checked the crust, seeds, ingredients and allergens in the specific variety. The name alone doesn’t tell you whether it’s suitable.
If your baby is still getting used to coarser textures, choosing the right texture matters more than a rustic appearance. The Voedingscentrum recommends starting with brown or wheat bread without kernels or seeds. Choose a crust that your baby can manage.
You’d like to try wholemeal bread, but want to find a variety with a texture that suits your baby. The Voedingscentrum recommends making the transition to higher-fibre foods gradually.
You might be considering sourdough, organic bread or a rustic loaf for a meal. Before offering your baby any variety, check its crust, kernels, seeds, ingredients and allergens individually.
First, make sure your baby can manage the texture. Then check the ingredients and allergens, and only after that choose between options such as wholemeal and sourdough bread.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Texture and self-feeding | When starting out, choose brown or wheat bread without kernels or seeds. Check whether the crumb and crust are suitable for your baby’s chewing ability. | If my baby is only just starting to eat bread, I don’t want to offer a hard crust or kernels before they’re ready for that texture. For around 42% of consumers, finding a suitable texture to start with would be the main concern. |
| Ingredients and allergens | Read the information for the specific variety. If you’re buying unpackaged bread, ask which allergens and gluten-containing cereals it contains. | When buying bread from a bakery, I want to know what’s in it before I buy it or pack it for school. Around 33% of consumers would prioritise checking ingredients and allergens. |
| Wholemeal bread and a special meal | Check that the bread is genuinely wholemeal and that its higher-fibre or rustic texture is suitable for your baby. Don’t use sourdough as an indicator of suitability. | Once my baby is used to bread, I want to try wholemeal gradually or choose a special loaf for a meal. For around 25% of consumers, this would be the main consideration. |
Sourdough describes the leavening method. Breads in this range can vary in their crust, kernels, seeds and allergens. Jumbo, for example, describes its sourdough loaves as having a crisp crust.
First, check the texture, ingredients and allergens of the specific variety. Only then should you consider its flavour and appearance.
The Voedingscentrum recommends starting with brown or wheat bread without kernels or seeds. A wholemeal loaf with a hard crust or seeds isn’t automatically suitable for a baby who is still getting used to bread.
Start with a texture your baby can manage, then gradually introduce wholemeal bread once they’re comfortable with it.
A loaf’s name doesn’t tell you which gluten-containing cereals or other allergens it contains. If you want to pack bread for school, you’ll also need to check the school’s allergy policy.
Ask about allergen information before buying, and check the relevant school’s policy before packing the bread.
If your baby only eats small amounts, you may have a lot of a whole loaf left over.
The Voedingscentrum recommends freezing bread in portions as soon as you buy it, and only taking out what you need.
These ranges offer different types of bread. Always check the texture and ingredients of each variety to make sure it’s suitable for your baby.
Albert Heijn sells sourdough breads, including OerDesem varieties.
Jumbo describes its sourdough breads as freshly baked loaves made with sourdough and a crisp crust.
The Korenlanders range at PLUS includes sourdough and wholemeal varieties.
After six months, the Voedingscentrum recommends starting with brown or wheat bread without kernels or seeds, once your baby is used to practice foods and coarser textures. If needed, start without the crust. Only offer larger pieces once your baby can sit upright and swallow and chew well, and always stay with them while they eat.
No. The word ‘sourdough’ doesn’t tell you whether the crumb, crust or any seeds are suitable for your baby’s chewing ability. Check the ingredients and allergens of the specific loaf too, rather than relying on the name of the bread range.
For packaged bread, read the allergen information. If you’re buying unpackaged bread, ask about the allergens it contains before you buy it. The Dutch Food and Consumer Product Safety Authority (NVWA) says it must be clear which cereals are present when a product contains gluten-containing cereals. If you’re packing bread for school, also check the school’s allergy policy.
Freeze the bread in portions as soon as you buy it, and only take out what you need. This follows the Voedingscentrum’s storage advice and helps prevent leftover bread from going to waste.
